Velvety Butternut Squash Soup
Warm your soul with this creamy butternut squash soup, perfect for chilly autumn days. Infused with aromatic spices and blended to silky perfection, this comforting dish is ideal for cozy nights in or festive gatherings. Experience the joy of vibrant flavors and heartwarming memories with every spoonful!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: About 6 servings 1x
- Category: Soup
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 1 large yellow onion, chopped
- 3–4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, heat olive oil. Sauté chopped onion until translucent (about 5 minutes). Add minced garlic and cook for an additional minute.
- Stir in cubed butternut squash, cinnamon, and nutmeg; sauté for 2-3 minutes until fragrant.
- Pour in vegetable broth, covering the squash completely. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes until squash is tender.
- Blend the soup until smooth using an immersion blender or by carefully transferring it to a blender.
- Stir in coconut milk and season with salt and pepper as desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg